Instructions

1. Place the flours, sugar, and salt into a food processor and give a quick pulse to combine. Cut the butter into small cubes and add to the flour and sugar. Pulse until mixture resembles a course meal, about 10 seconds. (Alternatively, use a pastry blender to cut the butter cubes into the flour and sugar.) With the processor running, drizzle in the beaten egg and process just until dough begins to clump. Remove and use hands to shape the dough into a disk. Wrap with plastic wrap and place in the refrigerator for at least 1 hour. (If chilling longer, take it out of the refrigerator 30 minutes prior to rolling.)
2. Place apples in a mixing bowl and pour the calvados over the apples. Allow the apples to soak for 1 hour, gently stirring occasionally to ensure apples are evenly soaked.
3. Preheat oven to 400. Roll dough on a floured surface into a circle slightly larger than the tart pan. Line the tart pan with the rolled dough and cut the excess dough leaving about a 1/2-inch of overhang. Fold over the edges to fit and press the edges of the pastry into the tart pan. Pierce the dough all over the the tines of a fork. Chill for another 30-60 minutes to prevent shrinking as it blind bakes.
4. Bake tart crust for 10 minutes. Remove from oven and reduce temperature to 350.
5. Sprinkle the bottom of the tart with 2 tablespoons of muscovado sugar. Drain the apples and reserve remaining Calvados. Arrange apples in a circular pattern in the tart. Bake for 30 minutes.
6. Meanwhile, in a medium mixing bowl, whisk together the egg yolks, creme fraiche, remaining 3 tablespoons muscovado sugar, and reserved Calvados. Pour mixture evenly over warm apples and sprinkle with finely chopped almonds. Place tart on a rimmed tray and bake for additional 20-25 minutes, until crust turns golden and top begins to brown. Allow tart to set for at least 20 minutes before serving.